Zeppole

Zeppole are traditional Italian bite-size doughnuts made with a rich and delicious dough. People often feel intimidated when they have to make a pâte à choux dough.  In reality, the technique used to make this rewarding dough is easy to conquer and worth learning.  The dough for these zeppole, can be used in many recipes, both sweet and savory, resulting in wonderful beignets, eclairs, cream puffs, cheese puffs, and dumplings.

The great thing about this dough is that it can easily be prepared in advance and stored in your refrigerator until ready to use. When you feel like indulging in something sweet, warm and comforting, make a small batch of these crispy golden puffs and enjoy them with a cup of strong coffee. Nothing sounds better than that for a cold Sunday afternoon, does it?

Zeppole 

(Italian Doughnuts) 

(makes about 30)

• ½         cup           sugar
• 8          TBSP.       butter
• 1          cup           water
• 1          pinch        salt
• 1          cup           AP flour
• 3          lrg.            eggs
• —        —-          zest of one orange
• —        —-          vegetable oil for frying
• ½         cup           sugar
• 1          tsp.           cinnamon (optional)

1. Combine the sugar, the butter and the salt with one cup of water in a small saucepan. Bring to a boil. Reduce the heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball and pulls away from the pan. This will take about 4 minutes.

2. Transfer the mixture to a bowl and let cool. Using an electric mixer, beet in the eggs, one at a time, making sure each is fully incorporated before you add the next. Add in the orange zest.

3. Pour enough oil into a large pan to come about 1½” up the sides of the pan. Heat over medium-high heat until a deep fry thermometer registers 350 °F. While the oil heats, in a medium-mixing bowl, combine the ½ cup sugar and the cinnamon (if using.)

4. When the oil is hot, using two small spoons, drop tablespoons of the batter into the pan, without overcrowding them. They should sizzle when they hit the oil. Cook for about 6 minutes, until golden brown all around and puffy. Using a slotted spoon, remove and shake off the excess oil. Place on paper towels for a minute and then toss them into the bowl with the sugar and roll them around. Place on a serving platter.

5. Continue with the rest of the batter, making sure your oil is not too hot as the zeppole will brown too fast.